Creamy Lemon Crumble Bars

These Creamy Lemon Crumble Bars are perfect on their own for morning or afternoon tea.... or warm it up, smother in ice-cream and voila, you have an amazing dessert!!
4.78 from 9 votes
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Course: sweets
Cuisine: Slices
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 16 serves
Calories: 363kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 1 1/4 cups (155g) plain flour
  • 1 1/4 cups (110g) rolled oats
  • 1/2 tsp salt
  • 1/2 tsp bi-carb soda
  • 1/2 cup (100g) raw sugar
  • 1/2 cup (80g) brown sugar packed
  • 3/4 cup (170g) unsalted butter melted
  • 1 tsp vanilla extract
  • 395 g sweetened condensed milk
  • 1 tbsp lemon zest finely grated , approximately 1 lemon
  • 1/3 cup lemon juice
  • 2 large egg yolks
  • 1/2 tsp lemon extract optional

Instructions

Conventional Method

  • Preheat oven to 170 degrees celsius (160 degrees if fan forced).
  • Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
  • In a large bowl, whisk together flour, rolled oats, salt and bi-carb soda.
  • Stir in the raw sugar and brown sugar and mix until smooth.
  • Stir vanilla into melted butter and pour mixture over dry ingredients.
  • Stir mixture until well combined.
  • Pop half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes.
  • Remove from oven and put aside (leave the oven turned on).
  • In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended.
  • Pour mixture over crumb crust in baking dish and spread into an even layer.
  • Sprinkle the remaining crumble mixture over the top of the lemon layer.
  • Bake in oven for 23 - 26 minutes or until lightly golden.
  • Remove from oven and allow to cool.
  • Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
  • Store in airtight container in refrigerator.

Thermomix Method

  • Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
  • Melt the butter and vanilla in the Thermomix bowl for 3 minutes, Speed 2, 50 degrees.
  • Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
  • Spread half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes. Remove from oven and put aside (leave the oven turned on).
  • Place the zest of 1 lemon into the Thermomix bowl. Grate for 20 seconds, Speed 6. Scrape the sides of the bowl. Repeat until you have a very finely grated zest.
  • Add the condensed milk, lemon juice, egg yolks and lemon extract and mix for 30 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
  • Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle the remaining crumble mixture over the top of the lemon layer.
  • Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
  • Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares. Store in airtight container in refrigerator.

Notes

The lemon extract is optional - it gives a stronger lemon flavour to the slice. 

Nutrition

Calories: 363kcal | Carbohydrates: 55g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 150mg | Potassium: 198mg | Fiber: 2g | Sugar: 28g | Vitamin A: 375IU | Vitamin C: 3.1mg | Calcium: 95mg | Iron: 1.8mg